Minted Lamb Stew With Apricots Recipes

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MOROCCAN LAMB STEW WITH APRICOTS



Moroccan Lamb Stew with Apricots image

The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.

Provided by Jasmine

Time 2h25m

Yield 4

Number Of Ingredients 19

2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
½ teaspoon ground cardamom
½ teaspoon ground turmeric
2 teaspoons kosher salt
2 tablespoons olive oil
2 cups finely chopped onion
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 (3 inch) cinnamon sticks
2 cups low-sodium chicken stock
1 cup dried apricots, halved
2 (3 inch) orange peel strips
1 tablespoon honey
¼ cup chopped fresh cilantro
¼ cup toasted pine nuts

Steps:

  • Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
  • Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
  • Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
  • Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g

LAMB STEW WITH APRICOTS



Lamb Stew With Apricots image

Provided by Robert Farrar Capon

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 10

6 tablespoons butter
2 pounds lean lamb, cubed
2 medium onions, chopped
2 teaspoons lemon juice, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon pepper
2 cups boiling lamb stock or water
1 teaspoon cinnamon
1/4 cup seedless raisins
16 dried apricot halves

Steps:

  • Melt the butter in a deep pot, add the lamb and brown it on all sides (about 10 minutes). Add the onions and cook until transparent. Add the lemon juice, salt, pepper and boiling lamb stock, stir, cover and simmer 1 hour.
  • Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.

Nutrition Facts : @context http, Calories 1149, UnsaturatedFat 50 grams, Carbohydrate 16 grams, Fat 116 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 61 grams, Sodium 601 milligrams, Sugar 11 grams, TransFat 0 grams

TRADITIONAL LAMB STEW



Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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